Spinach, Pesto and Cheese Lasagna 3 cups ricotta cheese 1 cup shredded Parmesan cheese 1 large egg 2 (10 ounce) packages frozen chopped spinach, thawed, squeezed dry 1 (7 ounce) package prepared pesto Oil to coat baking dish 4 cups bottled chunky pasta sauce 12 no-boil lasagna noodles from one 8-ounce package 2 cups grated Fontina cheese
Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg.
Blend spinach and pesto in another medium bowl.
Brush 13 x 9 x 2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over ricotta by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Preheat oven to 350 degrees F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer.
